Honey Whipped Feta with Garlic Herb Roasted Olives
Honey Whipped Feta with Garlic Herb Roasted Olives is a luxurious, Mediterranean-inspired appetizer that’s both creamy, savory, sweet, and herbaceous. Tangy whipped feta is sweetened lightly with honey and topped with warm, aromatic olives roasted in garlic and herbs. It’s simple but feels incredibly gourmet — perfect for parties, snack boards, or an elegant starter
Time and Yield
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
For the Honey Whipped Feta:
8 oz (225g) block feta cheese, crumbled
¼ cup Greek yogurt (plain, full-fat or 2%)
2 tablespoons honey (plus extra for drizzling)
1 tablespoon olive oil
½ teaspoon lemon zest
Fresh cracked black pepper, to taste
For the Garlic Herb Roasted Olives:
1½ cups mixed olives (green, kalamata, Castelvetrano, etc.)
2 tablespoons extra virgin olive oil
3–4 cloves garlic, smashed
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
½ teaspoon crushed red pepper flakes (optional, for mild heat)
1 tablespoon lemon juice
½ teaspoon lemon zest
For Serving:
Warm crusty bread, pita, or crackers
Extra honey for drizzling
Extra herbs for garnish
Instructions
1. Roast the Olives:
Preheat oven to 400°F (200°C).
Toss the olives with olive oil, garlic, rosemary, thyme, red pepper flakes (if using), lemon juice, and lemon zest.
Spread onto a baking dish or small sheet pan.
Roast for 15–20 minutes, stirring once halfway through, until the olives are warm, juicy, and the garlic is soft and golden.
2. Make the Whipped Feta:
In a food processor or blender, combine feta, Greek yogurt, honey, olive oil, lemon zest, and a crack of black pepper.
Blend until smooth, creamy, and slightly fluffy (about 1–2 minutes).
If needed, add a splash more yogurt or olive oil to loosen.
3. Assemble:
Spread the whipped feta onto a serving plate or shallow bowl.
Top with the warm roasted olives and garlic.
Drizzle with extra honey and sprinkle with more herbs if desired.
4. Serve:
Serve immediately with warm crusty bread, pita, or crackers for scooping!
Notes & Tips
Feta: Choose a good-quality block feta, not pre-crumbled — it whips better and tastes richer.
Olives: Use a variety of olives for texture and flavor contrast. Castelvetrano are buttery; Kalamata are briny.
Herbs: Fresh herbs are best, but dried rosemary/thyme can work in a pinch (use half the amount).
Roasting tip: Don’t over-roast or the olives can shrivel; just until warmed and aromatic.
Serving tip: This dish is best served slightly warm or at room temperature, not fridge-cold.
Frequently asked questions FAQs
Q: Can I make this ahead of time?
A: Yes! Whip the feta up to 2 days ahead and refrigerate. Roast the olives just before serving to keep them juicy and fragrant.
Q: What if I don’t have a food processor?
A: You can mash the feta by hand with a fork and whip with a whisk for a more rustic version — still delicious!
Q: Can I substitute goat cheese for feta?
A: Yes! Goat cheese gives a slightly tangier, creamier flavor. You may need slightly less yogurt.
Q: Is this Mediterranean diet-friendly?
A: Definitely — feta, olives, olive oil, and herbs are Mediterranean staples! Just enjoy the honey moderately.
Nutritional Value
Calories: 220
Protein: 6g
Fat: 19g
Carbohydrates: 6g
Fiber: 1g
Sugar: 4g (mostly natural from honey)
Sodium: 620mg (feta + olives are salty naturally)
Vitamin A: 8% DV
Vitamin C: 6% DV
Calcium: 15% DV
Iron: 4% DV